White Bean Fennel Soup

By rrxing

Ingredients

• 1 large onion, chopped
• 1 small fennel bulb, thinly sliced
• 1 tablespoon olive oil
• 5 cups reduced-sodium chicken broth or vegetable broth
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 bay leaf
• 3 cups shredded fresh spinach

Preparation

Step 1

In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender.

Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
Yield: 5 servings.